Title: Bean soup with garlic
Categories: Garlic, Beans
Yield: 6 Servings
I.E.S.JJGF65A-----
PHILLY INQUIRER-----
1/2 c Extra virgin olive oil
6 c Cannellini beans -- canned
And
1 ts Garlic -- chopped
Drained
2 c Dried cannellini -- or
Other
Salt to taste
White beans -- soaked and
Cook
Fresh ground pepper to
Taste
Ed according to package
1 c Beef broth
Directions and drained --
OR
2 tb Parsley -- chopped
Put oil and chopped garlic in a soup pot and turn on the heat to
medium. Cook the garlic,stirring it,until it becomes colored a very
pale gold.Add the drained cooked or canned beans,a pinch of salt and
a few grindings of pepper.Cover and simmer gently for 5 or 6
minutes.. Take about 1/2 cup of beans from the pot and puree them
through a food mill back into the pot,together with the broth.Simmer
for 5 or 6 minutes more,taste,and correct for salt and pepper.Swirl
in the chopped parsley and turn off the heat.Ladle into individual
soup bowls.Makes 4 to 6 servings.. NOTE: This dish can be made thin
or thick by the amount of broth added..